Our story
Seven years, one obsession.
Brew & Bloom started in a Woodstock garage with a second-hand roaster and a fire extinguisher within reach. It grew into the room you know on Bloem Street.
The road here
A short timeline
The garage years
One 1-kg roaster, a borrowed thermometer and weekends spent burning batches until they stopped burning. Friends became the first customers; the first customers became friends.
Bloem Street opens
A tiny corner shop with four stools and a terracotta awning. We painted the walls ourselves and opened with one grinder and a lot of nerves.
The big roaster arrives
A 10-kg drum meant we could finally roast for other cafés and restaurants without running out for our own bar by Thursday.
Subscriptions & beyond
Beans now land in letterboxes across the country every month — and the flat white still costs less than a parking ticket.
What we believe
Three things we won't compromise
Source with care
We pay above fair-trade rates and can tell you the farm behind every bag on the shelf — because we've asked.
Roast with patience
Small batches every Tuesday, cupped every Wednesday. If a roast misses, it becomes cold brew — or compost. Never a shrug.
Serve with warmth
Names remembered, dogs watered, laptops tolerated, regulars teased. A café is a room full of people first.
The crew
The people behind the bar
Thandi Nkosi
Founder & head roaster
Marco de Sousa
Bar lead
Zoë Petersen
Kitchen
Sam Jacobs
Front of house
"We're not trying to be the biggest roastery in the city. We're trying to be the reason your morning went well."Thandi Nkosi — founder